High fat to protein ratio egg yolk product and methods for making and utilizing same
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United States of America Patent
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Dec 14, 2010
Grant Date -
Oct 30, 2008
app pub date -
Apr 30, 2007
filing date -
Apr 30, 2007
priority date (Note) -
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Abstract
The present invention relates to a high fat to protein ratio egg yolk product and a method of preparing same. More particularly, the invention pertains to a dried high fat to protein ratio egg yolk product which substantially maintains the functional characteristics of whole egg yolk, is convenient to use, and has a long shelf life. The present invention also relates to a method of utilizing such a high fat to protein ratio product in making egg containing bakery products, mayonnaise and other food products. A process for preparing a dried high fat to protein ratio egg yolk which comprises: (a) separating an egg yolk from a whole egg; (b) concentrating the fat to protein ratio of the egg yolk so that the ratio is greater than 2.0:1, and (c) drying the concentrated egg yolk.
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